Bourbon And Maple–Glazed Carrots and Parsnips
1 lb (455 g) carrots, peeled, halved lengthwise if thicker than 11⁄2 inches (3.5 cm)
1 lb (455 g) parsnips, peeled, halved lengthwise if thicker than 11⁄2 inches (3.5 cm)
3 tbsp (45 ml) olive oil
Kosher salt and freshly cracked black pepper
3 tbsp (45 g) unsalted butter
1 medium clove garlic, grated
3 tbsp (45 ml) bourbon
3 tbsp (45 ml) maple syrup
2 tsp (10 ml) apple cider vinegar
Reprinted with permission from Cork and Knife by Emily Clifton and Matt Clifton, Page Street Publishing Co. 2019. Photo credit: Emily Clifton
Authors’ Instagram @nerdswithknives Publisher: @pagestreetpublishing
Preheat the oven to 400°F (200°C), and set a rack in the middle position. Line a rimmed baking tray with foil. Lay the carrots and parsnips on the baking tray in a single layer, and drizzle the oil over them; toss to coat. Sprinkle them generously with salt and pepper.
Roast the vegetables, turning them once, until they’re tender and slightly charred, about 25 to 30 minutes.
While the vegetables are roasting, make the glaze. Melt the butter in a small heavy saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the bourbon, maple syrup and vinegar, and cook until the glaze thickens enough to coat the back of a spoon, about 5 minutes.
Drizzle half of the glaze over the vegetables and cook until the glaze bubbles, about 3 minutes. Transfer the vegetables to a platter, and drizzle the rest of the glaze over them. Serve hot or warm.